Categories: Saturday

Ingredients

• 2/3 sliced scallions
• 6 medium tomatoes, diced
• 1 cup loosely packed chopped cilantro
• salt to taste
• 1 lb white fish fillets (sole, halibut, snapper)
• 2T lime or lemon juice
• 4T corn oil
• 8 tortillas

Directions

1. Toss the scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside.

2. Sprinkle salt and cumin evenly over one side of the fish fillets and drizzle lime juice over the fillets.

3. Heat skillet over medium heat, film the bottom with corn oil, add fish, and cook until fish is done, only a minute or two, depending on the thickness of the fillets.

4. In another large skillet add remaining corn oil and quickly fry the tortillas, one at a time, over medium high heat for a few seconds on each tortilla.

5. Place fish on tortilla and top with tomato mixture. Serve immediately.

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